Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, butter cake with white chocolate ganache. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

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Butter cake with white chocolate ganache is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Butter cake with white chocolate ganache is something which I’ve loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can have butter cake with white chocolate ganache using 9 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Butter cake with white chocolate ganache:

1. Make ready 100 Grams Butter (at room temperature)
2. Make ready 2 Eggs (separated)
3. Take 6 Tablespoons Sugar
4. Take 3/4 Cup Plain Flour
5. Make ready 1 Teaspoon Baking Powder
6. Take 1/4 Cup Milk
7. Prepare 1/2 Teaspoon Vanilla Essence
8. Prepare 1/2 Cup cream Thickened
9. Take 175 Grams chocolate White cooking

Flavored together are okay but pretty sweet. ( I love sweet, just not this time). I found it expensive to make as well, with the vanilla bean, white chocolate chips and heavy cream. Difference between White Chocolate and Dark Chocolate Ganache. The main difference is, of course, the flavor.

Steps to make Butter cake with white chocolate ganache:

1. Grease a cake pan with butter and dust with flour. Keep it aside. Preheat the oven to 150 degree.
2. Sift together plain flour, baking powder and salt. Keep it aside.
3. Beat egg whites till foamy and stiff. Gradually add 2 tbsp of sugar and beat well.
4. In another bowl, beat the butter till creamy. To this add 4 tbsp sugar and beat well. Add egg yolks one by one and also vanilla essence and beat well
5. To this, add half of the sifted flour mix and beat till combined. Add the milk little by little and again mix it. Add the remaining flour and mix till well combined.
6. Fold the beaten egg whites to the butter – flour mixture. (just fold it, do not over mix). Pour this batter to the greased cake pan and bake for about 40 – 45 minutes or till done. (check the cake if it is done by inserting a tooth pick… if it comes out clean, your cake is done).
7. Remove the cake from the oven and cool it for about 10 minutes at room temperature. Slowly remove the cake from the cake pan.
8. Bring cream to a boil in small sauce pan; pour over chocolate in small bowl, stir with wooden spoon until chocolate melts. Cover bowl; refrigerate, stirring occasionally, about 30 minutes or until ganache is of a spreadable consistency.
9. Place the cooled cake on a serving plate, spread all over with white chocolate ganache.

Other than that, the dark chocolate ganache is made with dark chocolate which has a higher content of cacao solids, while the white chocolate is made with cacao butter hence the absence of the dark chocolate color. A benefit of white chocolate ganache is that the high content of chocolate preserves the fresh cream so the final product can last in room temperature for a few days before events are celebrated. After a few hours of production it will set in the perfect working condition for masking, sandwiching, piping and decorating cakes. If you watched my latest Masterclass on how to achieve a professional finish on your sugarpasted/fondant cakes, you may be wondering how to make White Chocol. Melt together the cream, white chocolate and vanilla over a double boiler.

So that’s going to wrap this up for this exceptional food butter cake with white chocolate ganache recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!